Angel Food Ice Cream Cake

One Angel food cake (8 inches)
1/2-gallon sugar-free vanilla ice cream slightly softened
2 quarts fresh strawberries
Sugar substitute to taste

Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed.

Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze.

Just before serving, slice strawberries and sweeten to taste. Cut dessert into 12 to 14 squares and top with strawberries.

Nutritional Information per 1/12th of recipe:
Calories: 183
Fat: 4g
Cholesterol: 15mg
Sodium: 131mg
Carbohydrate: 34g
Protein: 6g
Diabetic exchanges:
One serving prepared with sugar-free ice cream and sugar substitute equals 1-1/2 starch, 1 fat, 1/2 fruit

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